Ingredients:
- 8 Tbsp (1 stick) Unsalted butter, at room temperature
- 1 tsp. Fine sea salt
- 7 cups Confectioners' sugar, sifted, plus more for dusting
- 2/3 cup Sweetened condensed milk
- 1 Tbsp. Peppermint extract
- Food coloring of your choice
Instructions:
- Makes approximately 8 dozen mints. Line a 9x13 inch baking pan with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large
mixing bowl, using a hand mixer), cream the butter and salt together on medium speed
for 2 minutes. Add the confectioners' sugar, sweetened condensed milk, and peppermint
extract, turn the speed to low, and mix until the mixture gathers into a ball.
- Remove the mixture from the bowl, divide it into 4 portions, and form each one
into a ball. To color the mixture, add 1 drop of food coloring to one portion,
kneading to incorporate the color thoroughly. Repeat with the remaining three
portions.
- One at a time, lay each portion on a work surface lightly dusted with
confectioners' sugar and roll by hand into a 1-inch thick rope. Using a paring knife,
cut into 1-inch thick pieces. Layer the mints between sheets of wax or parchment paper
in the prepared pan, separating the layers with wax or parchment paper.
- Cover the mints with plastic wrap and refrigerate for at least 4 hours. The mints
will keep refrigerated in an airtight container for up to 1 week.
